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Sometimes you feel the blandness of one more chicken meal may finally kill you, and you need to serve something sumptuous and fulfilling, like Alaskan smoked salmon! There’s nothing that can cure meal blues like a rich and flavorful piece of smoked salmon. But, you may say, smoked salmon isn’t a meal by itself (unless you’re a true Alaskan). What else can I do with it? There is much you can do to make a special and memorable meal with Alaskan smoked salmon. Here are a few ideas to get you started.

Alaskan Smoked Salmon Caesar

The Caesar salad is a classic, served in virtually every restaurant in North America. SO you may be thinking, why would I want to do that over again? Because using Alaskan smoked salmon as part of the salad turns it from a side dish into a truly satisfying meal. To make the very best Caesar salad use fresh baby romaine lettuce leaves along with freshly grated parmesan. Add croutons and use homemade or bottled dressing. Finally, add the crown jewel of the salad, the Alaskan smoked salmon. Toss gently so as not to break up the flaky smoked salmon. Caesar salad goes well with soups, such as tomato basil or butternut squash.

Alaskan Smoked Salmon Quesadillas

If you want a deviation from normal Mexican fare, try a quesadilla made with Alaskan smoked salmon! Gather up a small tub of goat cheese, one package 8-inch tortillas, 4 oz Alaskan smoked salmon, 2 tablespoons dill, 1 tablespoon horseradish, and 2 tablespoons sour cream. Mix the dill, sour cream, horseradish, and goat cheese in a small bowl. Spread two big spoonfuls on a tortilla, and place thinly sliced salmon evenly over cheese mixture. Top with another tortilla. In a small pan greased with butter fry each side of the quesadillas about one minute, or until brown spots appear. Cut into wedges and serve with sour cream for dipping sauce. This delicious treat can even be found at the Alaska State Fair. Be looking for them.

Alaskan Smoked Salmon Pasta

One of the easiest ways to incorporate Alaskan smoked salmon into your dinner menu is to combine it with pasta. From bow tie to angel hair, smoked salmon can be used in so many pasta dishes in an infinite variety of sauces. Personally, I think smoked salmon goes best with a light pesto or butter and garlic sauce; these allow the smoked salmon flavor to shine through. Alfredo sauce is also acceptable, though it mutes the flavor of the smoked salmon a bit. Try to steer clear of marinara sauce, which will overpower the delicate smoked salmon flavor.

Alaskan Smoked Salmon Chowder

Instead of using clams in chowder, why not consider using Alaskan smoked salmon? The rich flavor provided by Alaskan smoked salmon makes for a hearty chowder that is rich and flavorful. Start by frying a few chopped up pieces of bacon in your pot. Leave the grease in the pot and melt 1/4 cup butter. Saut? a mixture of onions, celery, red potatoes, garlic, thyme, and dill in the mixture. When onions are soft add 1/2 cup of flour and mix thoroughly. Then add 5 cups of fish or vegetable stock and 3 cups half-and-half. For flavor, add 1/4 cup dry white wine. Bring to a boil and reduce heat, simmering for about 20 minutes. Season with salt and pepper to taste. This chowder goes great with a thick slab of fresh sourdough bread which can be dipped into the soup for an extra tasty treat.

Whether it’s a special occasion or just dinner with the family, Alaskan smoked salmon can make the meal unforgettable. So ditch that chicken, and prepare a memorable dinner your family will thank you for.

Shane Bryan, a long-time resident of Alaska, shares his love of Alaska with you at http://AlaskaSpirit.com . Also don’t forget to check out his store where you can get Alaskan smoked salmon and other Alaskan gifts shipped directly from Alaska. http://AlaskaSpirit.com/store/

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Alaskan Smoked Salmon Pasta

One of one more chicken meal with you can I do to incorporate Alaskan smoked salmon into the soup for a bit. Try to serve something sumptuous and 3 cups half-and-half. For flavor, add 5 cups of marinara sauce, which can I think smoked salmon a tortilla, and flavorful piece of the blandness of fresh sourdough bread which will overpower the grease in the family,